不同樱桃品种制汁及抗氧化性能比较研究
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摘要
【目的】探明不同品种酸樱桃和甜樱桃的加工特性及抗氧化能力水平。【方法】以10个樱桃品种果实为试材,对其制汁特性、基本品质和自由基清除能力进行分析研究。【结果】不同樱桃品种间果实的出汁率、可溶性固形物含量、总酸、糖酸比差异较大,其中‘CAB’出汁率最高(78.99%),‘草原樱桃’最低(65.12%);‘红灯’可溶性固形物含量最高(20.6%),‘巨红’最低(14.2%)。樱桃的总酚、花色苷和抗坏血酸含量差异也较大,‘CAB’总酚含量最高(1 275.67mg·kg-1),‘巨红’最低(245.43 mg·kg-1);‘‘红灯’’花色苷含量最高(229.73 mg·kg-1),‘巨红’最低(2.77 mg·kg-1);‘彩虹’抗坏血酸含量最高(198.01 mg·kg-1),‘雷尼’最低(71.68 mg·kg-1)。从抗氧化能力上看,‘CAB’的DPPH EC50值和ABTS EC50值分别为6.54 g·L-1、16.92 g·L-1,均低于其他品种,‘CAB’的FRAP值为15.97 mmol·kg-1,高于其他品种。【结论】‘CAB’是最适宜于果汁加工的优良品种,抗氧化能力也最高;‘红灯’可作为鲜食加工两用品种;其他品种不适宜作为制汁型加工品种。
【Objective】 The objective of the study was to clarify processing characteristics and antioxidant ability of tart cherries and sweet cherries. 【Method】 Morphological and juice processing characterization,qualities and free radical scavenging capacity in ten cherries were determined. 【Results】 Results showed that significant differences of fruit juice yield, soluble solids content(SSC), total titratable acidity and SSC/acid ratio in fruits existed among different varieties. Yield of fruit juice was the highest in CAB and the lowest in Gerasus fruticosa, which were 78.99% and 65.12%, respectively. The highest content of total soluble solids was observed in Hongdeng with 20.6%, while the lowest in Juhong with 14.2%. Significant differences of total phenols, anthocyanins, ascorbic acid content were observed. Total phenol content was the highest in CAB and the lowest in Juhong, which were 1275.67 mg·kg-1and 245.43 mg·kg-1, respectively. The highest content of anthocyanins was observed in Hongdeng with 229.73 mg·kg-1; in contrast,the lowest in Juhong with 2.77 mg·kg-1. Ascorbic acid content was the highest in Caihong and the lowest in Rainer, which were 198.01 mg·kg-1and 71.68 mg·kg-1, respectively. DPPH EC50 and ABTS EC50 value of CAB were the lowest, which were 6.54 g·L-1and 16.92 g·L-1, respectively. FRAP value of CAB was the highest, which was 15.97 mmol·kg-1. 【Conclusion】 Integrated cluster analysis results suggested that CAB was excellent cherry variety for cherry juice processing, which had the highest antioxidant property.Hongdeng could be used as fresh food and juice processing variety, and other varieties were not suitable for juice processing.
【Objective】 The objective of the study was to clarify processing characteristics and antioxidant ability of tart cherries and sweet cherries. 【Method】 Morphological and juice processing characterization,qualities and free radical scavenging capacity in ten cherries were determined. 【Results】 Results showed that significant differences of fruit juice yield, soluble solids content(SSC), total titratable acidity and SSC/acid ratio in fruits existed among different varieties. Yield of fruit juice was the highest in CAB and the lowest in Gerasus fruticosa, which were 78.99% and 65.12%, respectively. The highest content of total soluble solids was observed in Hongdeng with 20.6%, while the lowest in Juhong with 14.2%. Significant differences of total phenols, anthocyanins, ascorbic acid content were observed. Total phenol content was the highest in CAB and the lowest in Juhong, which were 1275.67 mg·kg-1and 245.43 mg·kg-1, respectively. The highest content of anthocyanins was observed in Hongdeng with 229.73 mg·kg-1; in contrast,the lowest in Juhong with 2.77 mg·kg-1. Ascorbic acid content was the highest in Caihong and the lowest in Rainer, which were 198.01 mg·kg-1and 71.68 mg·kg-1, respectively. DPPH EC50 and ABTS EC50 value of CAB were the lowest, which were 6.54 g·L-1and 16.92 g·L-1, respectively. FRAP value of CAB was the highest, which was 15.97 mmol·kg-1. 【Conclusion】 Integrated cluster analysis results suggested that CAB was excellent cherry variety for cherry juice processing, which had the highest antioxidant property.Hongdeng could be used as fresh food and juice processing variety, and other varieties were not suitable for juice processing.
引文
[1]XIAO Jun-xia,HUANG Guo-qing,CHI Yu-sen.Extraction of anthocyanins from cherry and its antioxidant activity[J].Journal of Chinese Institute of Food Science and Technology,2011,11(5):70-75.肖军霞,黄国清,迟玉森.樱桃花色苷的提取及抗氧化活性研究[J].中国食品学报,2011,11(5):70-75.
[2]YAN Guo-hua,ZHANG Kai-chun,ZHOU Yu,ZHANG Xiao-ming,JIANG Li-jie,SHI Lei,LI Wen-sheng,NIU Ai-guo.Advances in research on health benefits of cherry[J].Science and Technology of Food Industry,2008,29(2):313-316.闫国华,张开春,周宇,张晓明,姜立杰,石磊,李文生,牛爱国.樱桃保健功能研究进展[J].食品工业科技,2008,29(2):313-316.
[3]KIRAKOSYAN A,SEYMOUR E M,NOON K R,LLANES D E U,KAUFMAN P B,WARBER S L,BOLLING S F.Interactions of antioxidants isolated from tart cherry(Prunus cerasus)fruits[J].Food Chemistry,2010,122(1):78-83.
[4]WANG Bao-gang,HOU Yu-ru,LI Wen-sheng,FENG Xiao-yuan,YANG Jun-jun,ZHANG Kai-chun.Effects of auto-MA box on qualities and antioxidative enzymes in sweet cherry fruit during storage[J].Transactions of the Chinese Society for Agricultural Machinery,2013,44(1):137-141.王宝刚,侯玉茹,李文生,冯晓元,杨军军,张开春.自动自发气调箱贮藏对甜樱桃品质及抗氧化酶的影响[J].农业机械学报,2013,44(1):137-141.
[5]PINELO M,ZEUNER B,MEYER A S.Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity[J].Food and Bioproducts Processing,2010,88(3):259-265.
[6]FENG Zhi-bin,LIU Lin-de,WANG Yan-jie,LIU Jin-jie,XIA Lijiang.Study on brewing technology of cherry vinegar and development of its beverage[J].Food Science,2009,30(2):292-294.冯志彬,刘林德,王艳杰,刘进杰,夏利江.樱桃果醋及其饮料的研制[J].食品科学,2009,30(2):292-294.
[7]WU Bing.Clarification effects of chitosan on cherry juice[J].Journal of Anhui Agriculture Science,2010,38(27):14950-14954.吴兵.壳聚糖对樱桃汁澄清效果的影响[J].安徽农业科学,2010,38(27):14950-14954.
[8]LI Jing,MA Rong-shan.Research on processing craft with Chinese matrimony-vine honey cherry[J].Food Technology,2009(5):25-27.李婧,马荣山.枸杞蜂蜜樱桃酒加工工艺的研究[J].食品工业,2009(5):25-27.
[9]LIU Xing-yan,ZHANG Shu-lin.The research of the effect of pectinase to juice extraction of cherry[J].Academic periodical of Farm Products Processing,2007,109(8):35-38.刘兴艳,张树林.果胶酶对樱桃提汁效果的研究[J].农产品加工,2007,109(8):35-38.
[10]CHEN Qian,ZHU Chuan-he,JIN Jun.Study on ultrasound associated extraction of cherry seed oil[J].Food and Fermentation Industries,2009,35(12):163-167.陈倩,朱传合,金君.超声波辅助提取樱桃籽油的工艺[J].食品与发酵工业,2009,35(12):163-167.
[11]WU Wen-long,LI Wei-lin,LU Lian-fei,WANG Xiao-min.Comparison of nutrient constituents in fresh fruit of different cultivars of blackberry[J].Journal of Plant Resources and Environmen,2007,16(1):58-61.吴文龙,李维林,闾连飞,王小敏.不同品种黑莓鲜果营养成分的比较[J].植物资源与环境学报,2007,16(1):58-61.
[12]ZHANG Ya-wei,CHEN Yi-lun,LIU Bin,YU Zhong-liang.Studies on processing characteristics of different pear[J].Food and Fermentation Industries,2010,36(2):141-144.张亚伟,陈义伦,刘宾,于忠良.不同品种梨加工特性研究[J].食品与发酵工业,2010,36(2):141-144.
[13]LI Hui-he,TIAN Xiu-ying.Comparative studies on quality of different lettuce cultivars[J].Northern Horticulture,2009(9):17-19.李会合,田秀英.不同品种莴笋的品质比较研究[J].北方园艺,2009(9):17-19.
[14]TIAN Lan-lan,GUO Yu-rong,DUAN Liang-liang,LI Jin-yun,LIU Jing-lin,DENG Hong.Study on characteristics of six cultivars apple in processing[J].Science and Technology of Food Industry,2011,32(4):123-128.田兰兰,郭玉蓉,段亮亮,李锦运,刘婧琳,邓红.6个苹果品种加工特性分析[J].食品工业科技,2011,32(4):123-128.
[15]XU Yu-juan,WEN Jing,XIAO Geng-sheng,ZHANG Ming-wei,LI Sheng-feng,WU Ji-jun.Comparative studies of processing characteristics of different litchi varieties[J].Food Science,2010,31(1):33-37.徐玉娟,温靖,肖更生,张名位,李升锋,吴继军.不同品种荔枝果实加工特性比较研究[J].食品科学,2010,31(1):33-37.
[16]ZHANG Guo-you,TANG Ling,CHEN Wei,HE Xing-yuan,HUANG Wei.Spectrophotometric determination of polyphenols in quercus mongolicus fisch leaves by means of Folin-ciocalteu reagent[J].Journal of the Graduate School of the Chinese Academy of Sciences,2009,26(3):319-322.张国友,唐玲,陈玮,何兴元,黄伟.分光光度法测定蒙古烁叶中多酚的含量[J].中国科学院研究生院学报,2009,26(3):319-322.
[17]YANG Zhao-yan.Anthocyanin content in mulberry red pigment by p H-differential spectrophotometry[J].Food Science and Technology,2007(4):201-203.杨兆艳.p H示差法测定桑椹红色素中花青素含量的研究[J].食品科技,2007(4):201-203.
[18]GB/T 5009.86—2003.Determination of total ascorbic acid in fruits,vegetables and derived products-Flourometric method and colorimetric method[S].Beijing:China Standard Publishing House,2003.GB/T 5009.86—2003.蔬菜、水果及其制品中总抗坏血酸的测定(荧光法和2,4-二硝基苯肼法)[S].北京:中国标准出版社,2003.
[19]WOOTTON-BEARD P C,MORAN A,RYAN L.Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP,DPPH,ABTS and Folin-Ciocalteu methods[J].Food Research International,2011,44(1):217-224.
[20]CAM M,HISIL Y,DURMAZ G.Classification of eight pomegranate juices based on antioxidant capacity measured by four methods[J].Food Chemistry,2009,112(3):721-726.
[21]SUAREZ-JACOBO A,RUFER C E,GERVILLA R,GUAMIS B,ROIG-SAGUES A X,SALDO J.Influence of ultra-high pressure homogenization on antioxidant capacity,polyphenol and vitamin content of clear apple juice[J].Food Chemistry,2011,127(2):447-454.
[22]TABART J,KEVERS C,PINCEMAIL J,DEFRAIGNE J O,DOMMES J.Comparative antioxidant capacities of phenolic compounds measured by various tests[J].Food Chemistry,2009,113(4):1226-1233.
[23]VIEIRA F G K,BORGES G D,COPETTI C,AMBONI R D,DENARDI F,FETT R.Physico-chemical and antioxidant properties of six apple cultivars(Malus domestica Borkh)grown in southern Brazil[J].Scientia Horticulturae,2009,122(3):421-425.
[24]SHI Guo-an,GUO Xiang-feng,ZHANG Guo-hai,LI Ying-xian,ZHANG Yi-min.Study on the main nutrition components and activity of antioxidant in fruits of Pyrus pyrifolia(Burm.f)Nakai cv.Jinzhuguo[J].Journal of Northwest A&F University:Natural Science Edition,2003,31(1):93-96.史国安,郭香凤,张国海,李应贤,张益民.金珠果梨果实营养成分及抗氧化能力[J].西北农林科技大学学报:自然科学版,2003,31(1):93-96.
[2]YAN Guo-hua,ZHANG Kai-chun,ZHOU Yu,ZHANG Xiao-ming,JIANG Li-jie,SHI Lei,LI Wen-sheng,NIU Ai-guo.Advances in research on health benefits of cherry[J].Science and Technology of Food Industry,2008,29(2):313-316.闫国华,张开春,周宇,张晓明,姜立杰,石磊,李文生,牛爱国.樱桃保健功能研究进展[J].食品工业科技,2008,29(2):313-316.
[3]KIRAKOSYAN A,SEYMOUR E M,NOON K R,LLANES D E U,KAUFMAN P B,WARBER S L,BOLLING S F.Interactions of antioxidants isolated from tart cherry(Prunus cerasus)fruits[J].Food Chemistry,2010,122(1):78-83.
[4]WANG Bao-gang,HOU Yu-ru,LI Wen-sheng,FENG Xiao-yuan,YANG Jun-jun,ZHANG Kai-chun.Effects of auto-MA box on qualities and antioxidative enzymes in sweet cherry fruit during storage[J].Transactions of the Chinese Society for Agricultural Machinery,2013,44(1):137-141.王宝刚,侯玉茹,李文生,冯晓元,杨军军,张开春.自动自发气调箱贮藏对甜樱桃品质及抗氧化酶的影响[J].农业机械学报,2013,44(1):137-141.
[5]PINELO M,ZEUNER B,MEYER A S.Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity[J].Food and Bioproducts Processing,2010,88(3):259-265.
[6]FENG Zhi-bin,LIU Lin-de,WANG Yan-jie,LIU Jin-jie,XIA Lijiang.Study on brewing technology of cherry vinegar and development of its beverage[J].Food Science,2009,30(2):292-294.冯志彬,刘林德,王艳杰,刘进杰,夏利江.樱桃果醋及其饮料的研制[J].食品科学,2009,30(2):292-294.
[7]WU Bing.Clarification effects of chitosan on cherry juice[J].Journal of Anhui Agriculture Science,2010,38(27):14950-14954.吴兵.壳聚糖对樱桃汁澄清效果的影响[J].安徽农业科学,2010,38(27):14950-14954.
[8]LI Jing,MA Rong-shan.Research on processing craft with Chinese matrimony-vine honey cherry[J].Food Technology,2009(5):25-27.李婧,马荣山.枸杞蜂蜜樱桃酒加工工艺的研究[J].食品工业,2009(5):25-27.
[9]LIU Xing-yan,ZHANG Shu-lin.The research of the effect of pectinase to juice extraction of cherry[J].Academic periodical of Farm Products Processing,2007,109(8):35-38.刘兴艳,张树林.果胶酶对樱桃提汁效果的研究[J].农产品加工,2007,109(8):35-38.
[10]CHEN Qian,ZHU Chuan-he,JIN Jun.Study on ultrasound associated extraction of cherry seed oil[J].Food and Fermentation Industries,2009,35(12):163-167.陈倩,朱传合,金君.超声波辅助提取樱桃籽油的工艺[J].食品与发酵工业,2009,35(12):163-167.
[11]WU Wen-long,LI Wei-lin,LU Lian-fei,WANG Xiao-min.Comparison of nutrient constituents in fresh fruit of different cultivars of blackberry[J].Journal of Plant Resources and Environmen,2007,16(1):58-61.吴文龙,李维林,闾连飞,王小敏.不同品种黑莓鲜果营养成分的比较[J].植物资源与环境学报,2007,16(1):58-61.
[12]ZHANG Ya-wei,CHEN Yi-lun,LIU Bin,YU Zhong-liang.Studies on processing characteristics of different pear[J].Food and Fermentation Industries,2010,36(2):141-144.张亚伟,陈义伦,刘宾,于忠良.不同品种梨加工特性研究[J].食品与发酵工业,2010,36(2):141-144.
[13]LI Hui-he,TIAN Xiu-ying.Comparative studies on quality of different lettuce cultivars[J].Northern Horticulture,2009(9):17-19.李会合,田秀英.不同品种莴笋的品质比较研究[J].北方园艺,2009(9):17-19.
[14]TIAN Lan-lan,GUO Yu-rong,DUAN Liang-liang,LI Jin-yun,LIU Jing-lin,DENG Hong.Study on characteristics of six cultivars apple in processing[J].Science and Technology of Food Industry,2011,32(4):123-128.田兰兰,郭玉蓉,段亮亮,李锦运,刘婧琳,邓红.6个苹果品种加工特性分析[J].食品工业科技,2011,32(4):123-128.
[15]XU Yu-juan,WEN Jing,XIAO Geng-sheng,ZHANG Ming-wei,LI Sheng-feng,WU Ji-jun.Comparative studies of processing characteristics of different litchi varieties[J].Food Science,2010,31(1):33-37.徐玉娟,温靖,肖更生,张名位,李升锋,吴继军.不同品种荔枝果实加工特性比较研究[J].食品科学,2010,31(1):33-37.
[16]ZHANG Guo-you,TANG Ling,CHEN Wei,HE Xing-yuan,HUANG Wei.Spectrophotometric determination of polyphenols in quercus mongolicus fisch leaves by means of Folin-ciocalteu reagent[J].Journal of the Graduate School of the Chinese Academy of Sciences,2009,26(3):319-322.张国友,唐玲,陈玮,何兴元,黄伟.分光光度法测定蒙古烁叶中多酚的含量[J].中国科学院研究生院学报,2009,26(3):319-322.
[17]YANG Zhao-yan.Anthocyanin content in mulberry red pigment by p H-differential spectrophotometry[J].Food Science and Technology,2007(4):201-203.杨兆艳.p H示差法测定桑椹红色素中花青素含量的研究[J].食品科技,2007(4):201-203.
[18]GB/T 5009.86—2003.Determination of total ascorbic acid in fruits,vegetables and derived products-Flourometric method and colorimetric method[S].Beijing:China Standard Publishing House,2003.GB/T 5009.86—2003.蔬菜、水果及其制品中总抗坏血酸的测定(荧光法和2,4-二硝基苯肼法)[S].北京:中国标准出版社,2003.
[19]WOOTTON-BEARD P C,MORAN A,RYAN L.Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP,DPPH,ABTS and Folin-Ciocalteu methods[J].Food Research International,2011,44(1):217-224.
[20]CAM M,HISIL Y,DURMAZ G.Classification of eight pomegranate juices based on antioxidant capacity measured by four methods[J].Food Chemistry,2009,112(3):721-726.
[21]SUAREZ-JACOBO A,RUFER C E,GERVILLA R,GUAMIS B,ROIG-SAGUES A X,SALDO J.Influence of ultra-high pressure homogenization on antioxidant capacity,polyphenol and vitamin content of clear apple juice[J].Food Chemistry,2011,127(2):447-454.
[22]TABART J,KEVERS C,PINCEMAIL J,DEFRAIGNE J O,DOMMES J.Comparative antioxidant capacities of phenolic compounds measured by various tests[J].Food Chemistry,2009,113(4):1226-1233.
[23]VIEIRA F G K,BORGES G D,COPETTI C,AMBONI R D,DENARDI F,FETT R.Physico-chemical and antioxidant properties of six apple cultivars(Malus domestica Borkh)grown in southern Brazil[J].Scientia Horticulturae,2009,122(3):421-425.
[24]SHI Guo-an,GUO Xiang-feng,ZHANG Guo-hai,LI Ying-xian,ZHANG Yi-min.Study on the main nutrition components and activity of antioxidant in fruits of Pyrus pyrifolia(Burm.f)Nakai cv.Jinzhuguo[J].Journal of Northwest A&F University:Natural Science Edition,2003,31(1):93-96.史国安,郭香凤,张国海,李应贤,张益民.金珠果梨果实营养成分及抗氧化能力[J].西北农林科技大学学报:自然科学版,2003,31(1):93-96.